Categories: Grains, Mcdougall, Prodigy, Dec. 
      Yield: 6 servings 
  
      1 c  Lentils; dried 
    1/4 c  Water 
      1 md Onion 
           Garlic clove; chopped 
           Celery stalks; chopped 
     28 oz Tomato; canned 
      1 ts Dill weed 
      3 c  Rice; cooked 
      1 c  Bread crumbs 
  
  Recipe by: The McDougall Plan Cover lentils with 
  water, bring to a boil, cover, simmer over low heat 
  about 1-1 1/2 hours until tender. Drain liquid, 
  reserving 1/2 cup. Heat 1/4 c water in large pot, add 
  onion, garlic and celery. Cook over medium-low heat 
  until tender, about 15 minutes. Add tomatoes, drained 
  lentils, 1/2 c lentil water, cooked rice and dill 
  weed. Mix well. Using a 3 quart casserole, sprinkle a 
  few breadcrumbs over the bottom. Pour lentil-rice 
  mixture into the casserole. Sprinkle the rest of the 
  crumbs over the top. Bake at 350F for 45 minutes. 
  HELPFUL HINT: This may be made ahead of time and 
  cooked when cold. Add 15 minutes to oven cooking time. 
  FROM The Mcdougall Plan : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À